Chinese Cabbage And Meat Loaf
|Chinese cabbage||1 Pound|
|Smoked bacon||2 Ounce, cut into strips (Streaky)|
|Garlic||2 Clove (10 gm), quartered|
|Finely sliced onions||7 Ounce|
|Fresh parsley||1 Bunch (100 gm)|
|Ground beef||10 1⁄2 Ounce (Minced Beef)|
|Sour cream||1⁄4 Cup (4 tbs) (CrÃ¨me Fraiche)|
|Juniper brandy||3 Tablespoon|
|Cumin powder||1⁄2 Teaspoon|
Pour 1 cup (250 ml/8 fl oz) water into the lower compartment of a microwave steamer.
Cover and microwave on HIGH for 3 minutes.
Remove the hard stem and outer leaves of the cabbage.
Cut into strips and put in the upper compartment of the steamer, on top of the lower compartment.
Cover and microwave on HIGH for 10 minutes.
Put the bacon and garlic in a small casserole and micro wave, uncovered, for 1 minute on HIGH.
Add the onions.
Cover and microwave on HIGH for 5 minutes.
Drain the cabbage in a colander.
Rinse the parsley and pat dry on kitchen paper.
Discard the stalks.
Put the ground (minced) beef, eggs, sour cream (creme fraiche), juniper brandy, cumin powder and allspice in a large bowl.
Season with salt and pepper and stir thoroughly.
Puree the cabbage in a food processor.
Add the parsley, bacon, garlic and onions.
Puree until smooth and add to the other ingredients in the bowl.
Stir thoroughly, taste and adjust seasoning.
Butter the base of a Pyrex cake mold (mould) very lightly.
Pour in the mixture and smooth the surface.
Cover and micro wave on HIGH for 15 minutes.